Loaded Veggie-Stuffed Baked Potatoes

This hearty oven-baked egg, potato, and chicken casserole combines tender chicken fillets with a colorful vegetable–egg mixture and a light flour crust for an irresistible family favorite. The blend of melted cheese, fresh dill, and grated potatoes gives the dish both creaminess and delightful texture. Whether served as a main course for dinner or for special occasions, this recipe is straightforward to prepare and delights adults and children alike.

Cooking Time

• Preparation: 20 minutes

• Sautéing ingredients: 15 minutes

• Oven time: 25–30 minutes

• Total active time: 35–40 minutes

• Total elapsed time: about 1 hour

Ingredients

For the Egg–Vegetable Mixture:

• 3 eggs

• Salt and pepper, to taste

• 2 tbsp fresh dill, finely chopped

• 100 g grated cheese (e.g., Gouda or Emmental)

• 1 clove garlic, minced

• 1 onion, finely diced

• 2 carrots, coarsely grated

• 2 potatoes, coarsely grated and thoroughly rinsed to remove excess starch

For the Chicken–Vegetable Filling:

• 2 chicken fillets, finely chopped

• 1 tbsp butter, for sautéing

• Salt and pepper, to taste

• 1 tsp sweet smoked paprika powder

For the Flour Binding and Baking:

• 2 tbsp all-purpose flour

• Olive oil, for greasing the baking dish

Step-by-Step Cooking Directions

1. Beat the Eggs and Season:
   In a large bowl, whisk the eggs with salt and pepper. Stir in dill and grated cheese until evenly combined.

2. Prepare the Potatoes:
   Grate the raw potatoes on a coarse grater, rinse under cold water to remove starch, and squeeze out as much moisture as possible. Add the drained potato shreds to the egg mixture.

3. Sauté the Vegetables:
   In a skillet over medium heat, melt 1 tbsp butter. Sauté the onion and garlic until translucent and fragrant, about 3–4 minutes. Add the grated carrots and cook briefly until slightly softened. Remove from heat and let cool slightly.

4. Cook the Chicken Filling:
   In the same skillet, melt another 1 tbsp butter. Add the chopped chicken fillets and cook until no longer pink. Season with salt, pepper, and smoked paprika. Stir in the sautéed vegetables.

5. Combine and Thicken:
   Add the chicken–vegetable mixture and the flour to the egg–potato mixture. Stir until all ingredients are well incorporated into a uniform batter.

6. Prepare the Baking Dish:
   Grease a baking dish with olive oil. Pour the casserole mixture into the dish and smooth the top with a spatula.

7. Bake:
   Preheat the oven to 180 °C (350 °F). Bake for 25–30 minutes, or until the surface is golden brown and the center is set.

8. Serve:
   Remove from the oven and allow to rest for a few minutes. Cut into portions and garnish with additional fresh dill if desired. Serve warm.

Nutritional Information

(Per serving, makes 4 servings)

• Calories: 350 kcal

• Protein: 20 g

• Fat: 18 g

• Carbohydrates: 25 g

• Fiber: 4 g

Origins and Popularity

Baked egg and vegetable casseroles have roots in traditional peasant cuisines across Europe, where eggs and leftover vegetables were combined into nourishing bakes. Variations appear in German Bauernfrühstück (farmers’ breakfast), Spanish tortilla, and Italian frittata. This version adds chicken for extra protein and uses grated potatoes for a rustic twist. Its ease and hearty flavor have made it a staple in home cooking and potlucks worldwide.

Why You’ll Love It

• Creamy yet crispy top thanks to the cheese and potato base.

• Balanced flavors from dill, smoked paprika, and mixed vegetables.

• All-in-one dish—protein, starch, and veggies in every bite.

• Easily adapted for vegetarians or other diet preferences.

Health Benefits

Rich in high-quality protein from eggs and chicken, vitamins and antioxidants from vegetables, and calcium from cheese. Moderate use of butter and oil keeps fat levels balanced, while the abundance of vegetables boosts fiber and micronutrient intake.

Serving Suggestions

• Pair with a simple green salad dressed in lemon vinaigrette.

• Serve alongside crusty bread or rolls to mop up any juices.

• Accompany with a bowl of tomato soup for a comforting meal.

Common Mistakes to Avoid

• Overloading the Dish: Leave space for the casserole to expand and cook evenly.

• Skipping the Potato Rinse: Excess starch leads to a gummy texture—rinse and squeeze well.

• Uneven Heat: Ensure the oven is fully preheated to avoid undercooked centers.

Pairing Recommendations

• Wine: A dry Riesling or light Pinot Noir complements the herbs and chicken.

• Beer: A light lager or Belgian wit pairs nicely.

• Non-alcoholic: Sparkling water with a lemon slice or an herbal iced tea.

Cooking Tips

• Use uniformly sized vegetables for even cooking.

• Let the casserole rest briefly before cutting to ensure clean slices.

• Experiment with different cheeses—for sharper flavor, try cheddar or Gruyère.

Similar Recipes to Try

• Spanish Potato Tortilla

• Italian Vegetable Frittata

• German Bauernfrühstück

• Cheesy Broccoli–Potato Bake

Variations to Try

• Vegetarian: Omit chicken, add chickpeas or tofu cubes.

• Spicy: Mix in jalapeños or chili flakes for heat.

• Mediterranean: Stir in olives, sun-dried tomatoes, and Feta cheese.

• Herb Change: Swap dill for parsley, thyme, or chives for different flavor profiles.

Ingredient Spotlight

Dill: This aromatic herb adds a refreshing, slightly tangy note that brightens the rich casserole and complements both eggs and potatoes beautifully.

Conclusion

This oven-baked egg, potato, and chicken casserole is a versatile and flavorful dish perfect for any mealtime occasion. Its blend of tender protein, hearty vegetables, and creamy cheese makes it a crowd-pleaser, while the ease of preparation ensures it’ll become a go-to recipe in your kitchen.

FAQ

1. Can I make this ahead?
   Yes—assemble, cover, and refrigerate up to 24 hours before baking.

2. Is it freezer-friendly?
   Freeze baked portions in airtight containers for up to 2 months; reheat in the oven.

3. Can I use sweet potatoes?
   Replace regular potatoes with sweet potatoes for a sweeter flavor and extra vitamins.

4. How do I prevent the casserole from sticking?
   Grease the dish well or use parchment paper for easy removal.

5. Can I add other vegetables?
   Absolutely—spinach, zucchini, or bell peppers all work well.

6. What if my mixture is too wet?
   Add an extra tablespoon of flour or more grated potato to absorb moisture.

7. How do I get a crispier top?
   Switch to broil for the last 2–3 minutes—watch closely to prevent burning.

8. Can I use non-dairy yogurt or cheese?
   Yes—use plant-based alternatives for a dairy-free version.

9. What side dishes go well?
   A light salad, steamed green beans, or steamed rice complement this casserole.

10. How do I store leftovers?
    Keep in an airtight container in the refrigerator for up to 3 days; reheat portions in the oven or microwave.